There’s something irresistible about biting into a warm, pillowy homemade maple bar donut, its golden exterior lightly crisp and dusted with sweetness. These treats combine the rich, caramel-like flavor of pure maple syrup with a melt-in-your-mouth dough that’s utterly satisfying. The aroma alone, as they fry to perfection in just 30 minutes, will fill your kitchen with pure comfort. Each bite delivers a balance of soft, airy texture and a glossy maple glaze that’s velvety smooth. Perfect for weekend mornings or special occasions, they’re worth every minute of the 2-hour prep. You’ll never look at store-bought donuts the same way again!
Ingredients for Homemade Maple Bar Donuts
- For the Doughnut Dough:
- 1 cup (8 fl oz/240 ml) lukewarm water (about 110°F/43°C)
- ½ cup (4 oz/115 g) granulated sugar
- ¼ cup (2 oz/57 g) butter, softened (unsalted preferred)
- 3 large egg yolks
- 1 tablespoon instant yeast (or active dry yeast, proofed in water first)
- 1¼ teaspoons salt
- 1 teaspoon vanilla extract
- 3½ cups (17½ oz/497 g) bread flour (all-purpose flour works in a pinch)
- ½ teaspoon baking powder
- Oil, for frying (vegetable or canola oil recommended)
- For the Thick Maple Glaze:
- 2 cups (8 oz/230 g) powdered sugar
- ½ cup maple syrup (pure maple syrup for best flavor)
- 1 tablespoon butter, melted
- ½ teaspoon maple extract (optional, for extra maple flavor)
Step-by-Step Instructions
- Make the Dough: In a stand mixer with a dough hook (or a large bowl with a whisk), combine water, sugar, butter, egg yolks, yeast, salt, and vanilla on medium-low speed until mixed.
- In a separate bowl, whisk together flour and baking powder. Gradually add to the yeast mixture until the dough is soft and pulls away from the bowl’s sides. Add 1 tablespoon of flour at a time if too sticky.
- Knead the dough on medium-low speed for 5 minutes (or by hand for 10 minutes). Transfer to an oiled bowl, cover with plastic wrap, and let rise in a warm place until doubled, about 1 hour.
- Shape the Donuts: Roll the dough on a floured surface into a 10×12-inch (25½x30½ cm) rectangle. Trim edges if needed, then cut into two 5×12-inch (12½x30½ cm) strips. Cut each strip into 6 bars.
- Place the bars on floured, parchment-lined baking sheets. Cover with another baking sheet (or plastic wrap) to prevent drying. Let rise in a warm place until doubled, about 1 hour.
- Fry the Donuts: Heat 2 inches (5 cm) of oil in a heavy-bottomed saucepan to 350°F (180°C). Fry each donut for 1 minute per side until golden. Drain on a wire rack to cool completely.
- Make the Glaze: Whisk powdered sugar, maple syrup, melted butter, and maple extract in a shallow bowl until smooth.
- Dip the top half of each donut into the glaze, letting excess drip off. Return to the wire rack to set.
- Serve: Enjoy immediately for the best texture. Store leftovers in an airtight container at room temperature for up to 1 day.
Perfect Pairings: Sauce and Topping Ideas
While the thick maple glaze is a classic choice, you can get creative with your toppings! Try a chocolate drizzle made with melted dark chocolate and a splash of cream, or a vanilla glaze for a sweeter twist. For a crunchy texture, sprinkle chopped nuts like pecans or walnuts over the glaze before it sets.
Serve Them Right: Serving Suggestions
These maple bar donuts are best enjoyed fresh and warm. Pair them with a steaming cup of coffee or a cold glass of milk for a delightful treat. For a brunch spread, serve alongside fresh fruit or a yogurt parfait to balance the sweetness.
Keep It Fresh: Storage and Reheating Tips
These donuts are at their peak right after making, but if you have leftovers, store them in an airtight container at room temperature for up to 1 day. To revive their freshness, warm them in the microwave for 10-15 seconds or in a 300°F (150°C) oven for 5 minutes.
Mix It Up: Recipe Variations
Want to switch things up? Add a teaspoon of cinnamon to the dough for a spiced twist, or fold in a handful of chopped dried fruit like raisins or apricots. For a savory-sweet combo, sprinkle a pinch of sea salt over the glaze before it sets.
Fry Like a Pro: Equipment Guidance
Using a heavy-bottomed saucepan and a candy thermometer ensures even frying and the perfect temperature. If you don’t have a thermometer, test the oil by dropping a small piece of dough in—it should sizzle and rise to the surface immediately. Keep a slotted spoon handy for flipping and removing the donuts safely.
Homemade Maple Bar Donuts
Ingredients
For the Doughnut Dough
- 1 cup lukewarm water 8 fl oz/240 ml
- ½ cup granulated sugar 4 oz/115 g
- ¼ cup butter, softened 2 oz/57 g
- 3 large egg yolks
- 1 tablespoon instant yeast
- 1¼ teaspoons salt
- 1 teaspoon vanilla extract
- 3½ cups bread flour 17½ oz/497 g
- ½ teaspoon baking powder
- oil, for frying
For the Thick Maple Glaze
- 2 cups powdered sugar 8 oz/230 g
- ½ cup maple syrup
- 1 tablespoon butter, melted
- ½ teaspoon maple extract
Instructions
- In the bowl of a stand mixer fitted with a dough hook (or in a large mixing bowl with a whisk), combine the water, granulated sugar, butter, egg yolks, yeast, salt, and vanilla extract on medium-low speed until combined.
- In a medium bowl, whisk together the flour and baking powder, then gradually add to the yeast mixture until the dough is blended and pulling away from the sides of the bowl but still quite soft and sticky. Add a bit more flour, 1 tablespoon at a time, if necessary. (If blending by hand, use a wooden spoon until the dough becomes too thick, then switch to your hands. Knead for 10 minutes.)
- Continue to knead on medium-low speed for 5 minutes, then transfer the dough to a large, oiled bowl. Cover with plastic wrap and let rest in a warm place until it doubles in size, about 1 hour.
- Transfer the dough to a floured work surface and gently roll out to a 10×12-inch (25½x30½ -cm) rectangle. Trim any rounded edges if you wish, then cut the rectangle in half so you have two 5×12-inch (12½x30½-cm) strips. Cut each strip into 6 bars.
- Place the doughnuts on 2 floured, parchment-lined baking sheets and cover with another baking sheet to keep them from drying out. (You can also use plastic wrap or a tea towel, but this dough is quite soft and may get stuck to whatever is touching it.)
- Let rise in a warm place for about 1 hour, until doubled in size.
- Line a baking sheet with a wire rack and place near the stove. Fill a large, heavy-bottomed saucepan with 2 inches (5 cm) oil, then clip in a candy thermometer and turn the heat to medium until the temperature reaches 350°F (180°C).
- Fry the donuts, one at a time, for about 1 minute on each side, until golden. Let drain on the wire rack until completely cool.
- In a shallow bowl, whisk together the powdered sugar, maple syrup, butter, and maple extract until smooth.
- Dip the top half of each maple bar into the glaze, letting the excess drip back into the bowl before returning it to the wire rack to set.
- Serve just after the glaze sets. These doughnuts are best just after they are made, but you can store leftovers in an airtight container at room temperature for up to 1 day.
